With our impending move, I need quick breakfasts to get me going at 5am when the computer time and packing begin for the day. Scones are great reheated from frozen, hence a breakfast of choice during this hectic time.
My freezer is loaded with these scones. I’m a happy girl.
The scones have such a wonderful flavor combination. You have the soft and flavorful, almost pancake-like bread portion, tart bursts of cranberries and wonderfully sweet and spicy glaze in every bite.
I’m kind of loving these.
We’re kind of mixing fall and winter with the cranberry and sweet potato. A beautiful combination. They would make an incredible Thanksgiving breakfast, prepping you for a day full of delicious foods!
The thing I like and appreciate most about these scones is that they are made with greek yogurt. It’s a great baking substitute and I never go without it in my fridge for baking or snacking!
Check it out. Stonyfield went all out and made this awesome substitution chart for us!
One way to give a dish a healthy boost is by replacing a less nutritious ingredient with a similar, more nutritious one. Hello, yogurt!
Did you know that yogurt is packed with nutrients like live & active cultures, protein, calcium, vitamins D, B2 and B12, potassium and magnesium? Awesome-sauce. An added bonus is that Stonyfield offers plain organic yogurt in three fat levels (whole milk, lowfat and nonfat), as well as in a greek option (even more protein). Woot! I’m personally a fan of the non-fat plain greek yogurt. I have it as a little dessert at lunch with a few chocolate chips.
So, basically, you can’t go wrong with these scones!
Whole Wheat Sweet Potato Cranberry Scones
adapted from Chocolate & Carrots
- 1 1/2 cups whole wheat pastry flour
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons cane sugar
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
- 3/4-1 cup fresh cranberries
- 2 medium sweet potatoes, roasted, peeled and mashed (about 1 pound)
- 1/2 cup plain non fat greek yogurt (I used stonyfield)
- 1/2 cup milk
- (drizzle) 1 cup powdered sugar
- (drizzle) 1 teaspoon ground cinnamon
- (drizzle) 2 tablespoons milk
- Preheat oven to 425°F. Set out a baking sheet covered with a silicone baking mat or parchment paper.
- Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
- Add butter to dry ingredients and mix until butter is spread throughout.
- Add in cranberries and gently stir.
- In a separate bowl, combine the sweet potatoes, milk and yogurt.
- Gently mix in the sweet potato mixture. It will be sticky.
- Roll the dough out onto a floured surface. Sprinkle with flour and pat into an 8 inch circle and cut into eight slices with a sharp knife.
- Separate slices and place on a baking sheet.
- (Optional) Brush with milk to get rid of the flour on the top and sides.
- Bake for 15 minutes or until light brown.
- Meanwhile, stir together the drizzle ingredients and spoon over the cooled scones.
Servings: 8 scones
Note: To freeze, place drizzled scones on a baking sheet for 4 hours or until frozen completely. Place in individual labeled bags and you’ll be ready for a quick breakfast or snack!